Nachos are a recipe for success at any football party, but these dishes take the game day snack to the next level.
As fans prepare to watch the San Francisco 49ers and Kansas City Chiefs face off in Super Bowl LIV, "Good Morning America" enlisted chefs from around the country to celebrate Ultimate Nachos Week.
Chef George Duran shared two inventive recipes that give an unexpected, delicious spin on the cheesy fan-favorite food.
Check out the full recipes below.
For lamb:
2 tablespoons oil
1 medium onion,
3 cloves garlic, minced
1 lb. ground grass-fed lamb from New Zealand
1 teaspoon ground cumin
1 teaspoon sweet paprika
1 teaspoon kosher salt
1/4 tsp. freshly ground black pepper
1 tablespoon fresh rosemary, finely chopped
For Yogurt:
1/2 C. Greek yogurt
1 teaspoon dried mint or parsley
1/2 teaspoon kosher salt
For cheese sauce:
4 tablespoons butter
4 tablespoons flour
2 C. whole milk
3 C. grated Gruyere cheese
1 tablespoon fresh rosemary, finely chopped
Toppings:
3 scallions, whites and greens chopped
1/2 C. pomegranate seeds
Tortilla chips
Directions:
Add olive oil to a large sauté pan and heat on medium-high heat. Cook onions until soft, about 3-4 minutes, then add minced garlic and cook 2 more minutes.
Bring heat to high and add ground lamb. As it cooks, break it up into smaller pieces with a wooden spatula. Add cumin, paprika, salt and pepper and cook until the lamb is not pink anymore. Turn off heat and mix in chopped rosemary. Set aside.
Make yogurt sauce by mixing all of the ingredients in a small bowl. Add water, one tablespoon at a time until the yogurt easily drizzles off a spoon. Set aside.
For the cheese sauce, melt the butter in a medium saucepan on medium heat. Once melted, vigorously whisk in flour and continue whisking until it begins to brown. Slowly whisk in milk and allow to thicken, about 3-4 minutes. Remove from heat and whisk in Gruyere cheese. Once smooth, add in chopped rosemary. You may whisk in more milk to thin out if it begins to solidify.
Assemble nachos by placing a double layer of tortilla chips in a skillet or large shallow serving bowl and drizzle with half of the cheese sauce, lamb and yogurt. Cover with another layer of tortilla chips and drizzle the remaining cheese, lamb and yogurt, then top with green onions and pomegranate seeds. Serve immediately.
Note: If you cannot find pomegranate seeds in season, you may substitute them with drizzled pomegranate molasses.
Ingredients:
For caramelized onions:
6 tablespoons butter
4 large onions, thinly chopped
2 tablespoons brown sugar
1 tablespoon fresh thyme
1/2 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
For cheese sauce:
4 tablespoons butter
4 tablespoons flour
2 C. whole milk
3 C. grated Gruyere cheese
1/2 teaspoon kosher salt
Garnishes:
Tortilla chips
Chopped chives for topping
Fresh thyme for topping
Directions:
To make caramelized onions, melt butter in a large saucepan over medium-low heat and add the onions and sugar. Cook, stirring frequently, until the onions are browned and caramelized, about 20 to 25 minutes. Mix in thyme, salt and black pepper. Remove from heat and set aside.
For the cheese sauce, melt the butter in a medium saucepan on medium heat. Once melted, vigorously whisk in flour and continue whisking until it begins to brown. Slowly whisk in milk and allow to thicken. Remove from heat and whisk in Gruyere cheese and salt until smooth. You may whisk in more milk to thin out if it begins to solidify.
Assemble nachos by placing a double layer of tortilla chips in a skillet or large shallow serving bowl and drizzle with half of the cheese sauce and caramelized onions. Cover with another layer of tortilla chips and drizzle the remaining cheese and onions, then top with chopped chives and fresh thyme. Serve immediately.
